Red Beans and Rice With Andouille Sausage

In ‘Paula Deen’s Southern Cooking Bible’

• Ready In: 3 hrs 15 mins
• Serves: 8

Ingredients

• 3  tablespoons bacon fat, lard or 3  tablespoons olive oil
• 1 3⁄4 cups  chopped andouille sausages (about 1/2 lb)
• 1  yellow onion, chopped
• 1  green bell pepper, chopped
• 2  celery ribs, chopped (with leaves)
• 3  garlic cloves, minced
• 2  teaspoons ground cumin
• 1  teaspoon dried thyme
• 1  lb  dried red beans
• 1 1⁄2 teaspoons salt
• 1  teaspoon  hot sauce
• 3  bay leaves
• 6  cups cooked rice
• 1⁄4 cup  sliced scallion
• 3  tablespoons  chopped fresh parsley

Directions

1. In a large pot or Dutch oven, heat the fat over med-high heat.
2. Add the sausage and cook until golden, 5-7 minutes.
3. Add the onion, bell pepper, celery, and garlic.
4. Cook, stirring, until softened, 5-7 minutes.
5. Stir in the cumin and thyme and cook for 1 minute.
6. Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
7. Bring the mixture to a boil.
8. Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
9. Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
10. Remove and discard the bay leaves.
11. Serve over rice, topped with scallions.
12. Garnish with parsley.